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Goulash Stew with Potatoes

Updated: Jun 16

  • The traditional Hungarian soup characterizes the Hungarian cuisine well, even a person from far away knows where to go if he understands the characteristic smell of this dish. A very tasty and fragrant dish of vegetables and beef that is prepared in an easy and simple way. Just cooking must take longer, because meat is important while eating this dish to be very soft. Follow recipe.

Ingredients: cup 240 ml, medium, total time: 130 min. 6 servings
  • 3 Tbsp pork lard /or bacon grease

  • 700 g yellow onions/ finely chopped

  • 1/4 cup Hungarian sweet paprika

  • 700 g stewing beef/ cut into 2.5 cm

  • 5 cloves garlic/ minced

  • 2 red bell peppers/ seeded, membranes removed, cut into 1.2 cm

  • 1 yellow bell pepper, seeded/membranes removed, cut into 1.2 cm

  • 2 tomatoes/ diced

  • 2 carrots/ diced

  • 2 medium potatoes/ cut into 1.2 cm

  • 5 cups beef stock

  • 1 bay leaf

  • 1 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp crushed caraway seeds/ optional, not traditional in all regions

  1. First prepare all the ingredients in the description above.

  2. Melt the lard in a deep pot over medium heat. Add the chopped onion until golden brown, and soften for about 10–15 minutes.

  3. Then add the diced beef, cook until the beef is golden brown, about 15 minutes, cover the pot and stir occasionally. Add the peppers, tomatoes and garlic, stir and cook covered for another 15 minutes.

  4. After the time has elapsed, mix the spices with paprika, salt, pepper, and cumin if desired, stir well.

  5. After 10 min., add the beef broth, bay leaf, return to the stove, cook over a moderate heat. Cover the pot and cook for 40 minutes.

  6. After that time, add the chopped carrot and potatoes. Do everything over a slightly moderate heat, and cover pot. Simmer for another 40 minutes, or until the beef is nice and soft. Add salt to taste. Stir occasionally. When the meal is over, turn off heat. Serve warm in deep plates. Buon appetito!

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